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top view of baklava in a pan with oranges and cranberries around the dish
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5 from 4 votes

Spiced Cranberry-Nut Baklava

Just when you thought dessert couldn’t get any better, I bring to you Orange and Nut Baklava. It is crisp, flaky, and filled with a delicious orange, cranberry, and nut mixture.
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Servings: 36 small servings
Author: Melissa Griffiths

Ingredients

For the Syrup:

  • 1 cup sugar
  • ½ cup water
  • 1 tablespoon honey
  • 3 strips orange peel each about 4x1 inch
  • ½ teaspoon cinnamon
  • ¼ teaspoon allspice
  • ⅛ teaspoon cloves

For the Filling :

  • ½ cup walnuts toasted and chopped fine
  • 1 cup pecans toasted and chopped fine
  • ⅔ cup finely chopped dried cranberries
  • ¼ cup sugar
  • 1 ½ teaspoon orange zest
  • 2 teaspoons cinnamon
  • ¼ teaspoon allspice
  • ⅛ teaspoon cloves

For the Phyllo Layer:

  • 1 cup unsalted butter
  • 24 sheets frozen phyllo dough thawed in the refrigerator overnight

Instructions

  • Combine all syrup ingredients in a medium saucepan.
  • Bring to a boil over medium heat.
  • Boil for 5 minutes
  • Remove from heat and allow to cool
  • Melt butter in the microwave or on the stove.
  • Once melted skim any milky substance off the top.
  • Pour clear portion of butter into a separate container.
  • Discard remaining milky substance at the bottom.
  • Heat oven to 350 degrees F. 
  • Place all of the ingredients for the filling in a medium bowl and stir to combine.
  • Unroll phyllo onto cutting board.
  • Cut dough to fit in 13x9 inch pan.
  • Cover phyllo with large dry towel.
  • Brush bottom of 13x9 inch pan with melted butter.
  • Lay 1 sheet of phyllo dough in pan.
  • Brush phyllo with butter.
  • Repeat with 11 more sheets of phyllo.
  • Evenly sprinkle filling onto phyllo.
  • Top with remaining phyllo brushing butter in between each layer as before.
  • Cut baklava into squares or diamonds, cutting all the way to the bottom ( about 1 ½ inch pieces).
  • Bake 25 minutes until golden brown.
  • Place the pan on wire rack.
  • Immediately pour cooled syrup over baklava, distributing it evenly all over the top.
  • Cool completely before serving.

Notes

  • This stuff is so good and it lasts well! It can keep about 2 weeks at room temperature.
  • Boil the syrup for exactly 5 minutes and allow it to cool completely before pouring it over the hot baklava to ensure it absorbs evenly and doesn't make the phyllo soggy.
  • Keep the phyllo sheets covered with a damp towel while working to prevent them from drying out and becoming brittle.
  • Clarify the butter by skimming off the milky solids after melting to prevent them from burning and ensure a clear, golden finish on the phyllo layers.
  • Brush each layer of phyllo generously with butter and make sure to cut the baklava into pieces before baking to help it bake evenly and absorb the syrup thoroughly.

Nutrition

Serving: 1 square (1/36 of recipe) | Calories: 149kcal | Carbohydrates: 17g | Protein: 1g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 62mg | Potassium: 32mg | Fiber: 1g | Sugar: 9g | Vitamin A: 160IU | Vitamin C: 0.2mg | Calcium: 9mg | Iron: 1mg

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